Part-1: General Information Name & Address of Institute :Indian Institute of Spices Research

Transcription

1 I RPF - III (PROFORMA FOR SUBMISSION OF FINAL REPORT OF RESEARCH PROJECTS) Part-: General Information 800 Project Code 800 Institute Project Code No :PHT (83) 8002 ICAR Project Code No 80 Name of Institute and Division 80 Name & Address of Institute :Indian Institute of Spices Research P.B. No. 70, Marikunnu (P.O.), Calicut , Kerala 802 Name of Division/Section : Crop Production & Post Harvest Technology 803 Location of the Project IISR Experimental Farm, Peruvannamuzhi, Calicut , Kerala, India. 802 Project Title Harvesting and Processing Techniques in Spices 803 Priority Area Post Harvest Technology 803 Research Approach Applied Research Basic Research Process of Technology Development Transfer of Technology Specific area : Post Harvest Technology 805 Duration of Project : 5 years 805 Date of start of the project April Date of completion of the project March 2004

2 2 806 Total Cost/Expenditure incurred (Give reasons for variation, if any from original estimated cost) Total cost: Rs. 8, 2,000/ 807 Executive Summary Drying and quality characteristics of mace after drying at 50 C were estimated. Blanching was found to reduce the drying time by 2.5 per cent and increase the lycopene content by 23 per cent. Piper chaba at three maturity stages were dried in hot air at 60 to 65 C. It was found that drying takes 9 hours to attain the safe moisture level. The dry recovery at mature, ripe and over ripe stages was found to be 29.43, 30.2 and 30.7 per cent respectively. Aerated steam treatment of ginger was standardized. Drying of cassia was done in sun and using hot air. Cassia could be dried in 3 hours using hot air at 50 C while sun drying requires to 2 days. The performance of TNAU model black pepper thresher was evaluated. The threshing efficiency of TNAU model black pepper thresher was found to be 98.5 percent. The percentage of broken berries varied from 2.5 per cent to 5.0, per cent. TNAU model electrically operated drier was evaluated for drying black pepper. It took about 9.0 h for drying black pepper in thin layer of bed thickness 2 cm.. In case of deep bed.drying (bed thickness of 6.5 cm) it took about 5 h for drying black pepper from initial moisture content of 68 percent (w.b) to final moisture content of 0.7(w.b) percent. The dried black pepper was graded in the TNAU model grader. It was found that for Panniyur variety about per cent was between mm in size and for Karimunda about 4.8 per cent was less than 3.5 mm and per cent was in between mm in size. 808 Key Words [ b : Post Harvest Technology, drying, quality, Threshing, cleaning, grading, aerated-steam etc.

3 3 80 Principal Investigator 80 Name : Dr. T. John Zachariah 802 Designation : Sr. Scientist Part - II: INVESTIGATOR PROFILE (Please identify clearly changes, if any in project personnel) 803 Division/Section Crop Production & Post Harvest Technology 804 Location Indian Institute of Spices Research, Calicut 805 Institute Address Indian Institute of Spices Research, Marikunnu (P.0), Calicut , Kerala 8 Co-Investiga tor (Transferred and hence discontinued from the project during May 2002) 8 Name P. Heartwin Amala Dhas 82 Designatio Scientist 83 Divi~ m/section Crop Production & Post Harvest Technology 82 Co-i istigator 82 Name A. Kumar 822 Designation Scientist 823 Division/Section Crop Protection/Plant Pathology 824 Location Indian Institute of Spices Research, Calicut Institute Address Indian Institute of Spices Research, Marikunnu 825 (P.0), Calicut , Kerala 83 Co-Investigator (Joined on s` September 2003) 82 Name E.Jayashree 822 Designation Scientist 823 Division/Section Crop Production &Post Harvest Technology Location Indian Institute of Spices Research, Experimental Farm, Peruvannamuzhi Calicut Institute Address Indian Institute of Spices Research, Marikunnu (P.0), Calicut , Kerala

4 4 Part-III: TECHNICAL DETAILS 820 Introduction and Objectives: 820 Project Objectivev.: Immediate Objectives: I. To survey and document the indigenous technologies followed in drying and processing of various spices 2. To study the drying characteristics of nutmeg and optimize the drying parameters 3. To study the death time of wilt causing bacteria in ginger and development of heat treatment unit 4. To compare the drying and quality characteristics of piper chaba at different stages of maturity 5. To develop a thresher for black pepper suited to small and marginal farmers 6. To develop a cleaning and grading system for black pepper. Long term Objectives Improving the processing methods of spices to produce a quality product 8202 Background information and importance of the project: Spices are very important food and commercial item. The institute has the mandate to develop post harvest technologies of spices with emphasis on product development. Establishment of a centre of post harvest technology and product development was also in the anvil. No much work has been done in the processing sector. Henke this project was proposed to develop technologies for proper handling and storage of spices.

5 5 82 Project Technical Profile: 82 Technical Programme: (Indicate briefly plan of procedure, techniques, instruments and special materials, organisms, special environment etc.). Visit to various research institution 2. Collection and documentation of indigenous technologies 3. Drying characteristics of nutmeg and mace 4. Quality analysis of nutmeg and mace 5. Drying characteristics of Piper chaba at different stages of maturity 6. Development of aerated steam treatment unit 7. Drying of cassia 822 Total man months involvement of component project workers: a) Scientific 50mm b) Technical - - c) Supporting - 5mm 822 Final Report on the Project: (Detailed report containing all relevant data with a summary of results (not exceeding 2-5 pages) a) Collection and documentation of indigenous processing technologies Five estates of Coorg district, Karnataka and CRC, Appangala were visited and the existing technologies in processing of spices especially cardamom and black pepper were collected. Different types of dryers for cardamom and gadgets for garbling of cardamom were studied. Kiln type dryers and ASTRA dryers are the most commonly found dryers in those areas.

6 6 b) Drying Characteristics of Nutmeg and mace A CPCRI based agricultural waste- fired dryer was developed for drying of spices. The dryer is highly suitable for drying of nutmeg, mace, black pepper, cinnamon, clove, garcinia etc. Nutmeg and mace were hot air dried and hot sand dried at temperature of C and 50 C respectively. It was observed that mace and nutmeg were dried in 4 hours and 6 hours respectively. The dry recovery of mace and nutmeg were found to be 33.0 and percent respectively. c) Quality analysis of nutmeg and mace The moisture content, oleoresin, volatile oil and butter percentage of fresh nutmeg were , 4.8 and 3.36 percent while that of dried nutmeg were 6.08, 2.23, 6.95 and percent respectively. For fresh mace, the moisture content, volatile oil, oleoresin and lycopene content (mg/00g) were estimated as 59.75,.99, 4.49 per c ent and 5.37 m g/i OOg respectively. A fter drying the quality characteristics were analyzed and estimated as 3.36, 22.0,.32 percent and percent respectively. d) Effect of blanching on drying of nutmeg and mace Hot air drying of mace was done in the dryer at 50 C. One set of mace was blanched in 75 C hot water before drying. It was found that hot air drying of mace took 4 hours while blanched cum dried mace required only 3.5 hour for drying. The drying time reduced by 2.5 percent due to blanching. The dry recovery of h of air dried and blanched mace were 37.8 and 37.4 percent respectively. Quality analysis showed that fresh mace had lycopene of 2.92 mg/loog which after drying changed to and mg/ioog respectively for hot air dried and blanched mace. Blanched mace gave 23 per cent more colour and more colour stability that hot air dried mace. Volatile oil and oleoresin of hot air dried and blanched mace were comparable.

7 7 d) Drying and quality characteristics of Piper chaba at different stages of maturity Piper chaba at three maturity stages were dried in hot air at 60 to 65 C. It was found t hat drying takes 9 h ours to attain the safe moisture eve]. The dry recovery at mature, ripe and over ripe stages was found to be 29.43, 30.2 and 30.7 per cent respectively. The fresh and dried samples were analyzed for quality parameters like moisture, volatile oil, oleoresin, piperine and starch. It was found that fresh chaba contained 7.8, and percent moisture at mature, ripe and over ripe stages. The essential oil and oleoresin in these three stages were estimated as 0.40, and percent and 3.83, 3.54 and 3.26 percent respectively. Piperine lied in the range of 0.78 and 0.85 percent in fresh chaba. flow ever, after drying, the moisture content reduced to a range of 5.57 to 6.48 percent while the oil and oleoresin content increased from.06 tol.29 and 6.59 to 8.09 percent respectively. f) Development of an Aerated steam Treatment Unit An aerated steam treatment unit was fabricated with a mixing chamber and treatment chamber. Capacity of the unit was 200kg/ batch. The infected ginger rhizomes were treated using aerated steam at 46 and 5 " C for 5 and 30 minutes and the optimum conditions for treatment were standardized. After treatment, the rhizomes were treated with bio control agents like Trichoderma and Pseudonnonos and planted in field. The plant population and yield were recorded. It was found that aerated steam treatment at 5 C for 5 minutes was most effective in controlling the disease. g) Drying of cassia Sun drying and hot air drying characteristics of cassia was studied. Hot air drying was done at 50 0 C. Sun drying was achieved in or 2 days while hot air drying took just 3 hours. The dry recovery of cassia after sun drying and hot air drying were 34 and 33.7 percent.

8 8 ) Evaluation of Pepper thresher The performance of TNAU model was evaluated. The threshing efficiency of TNAU model black pepper thresher was found to be 98.5 percent. The percentage of broken berries varied from 2.5 per cent to 5.0 per cent. The average percentage (by weight) of unthreshed material was.54 per cent.'the capacity of the thresher was kg/h. Table - I gives the details of threshing using a TNAU model thresher. Table-I Performance of TNAU Model Thresher Sl.no Feed I Pass II Pass Efficiency Time Unthreshe Broken Capacity A kg kg kg % Sec Kg/h vg i) Evaluation of electrically operated drier 'I'NAU model electrically operated drier was evaluated for drying black pepper. It took about 9.0 h for drying black pepper in thin layer of bed thickness 2 cm. In case of deep bed drying (bed thickness of 6.5 cm) it took about 5 h for drying black pepper from initial moisture content of 68 percent (w.b) to final moisture content of I 0.7(w.b) percent. It was found that black pepper so obtained was light in weight. Figs.l-4 gives moisture content versus drying time and drying rate versus drying time for drying Panniyur variety black pepper in thin layer and deep bed drying.

9 and drying rate versus drying time for Panniyur and Karimunda variety of black J) pepper. Evaluation of TNAU model grader The dried black pepper was graded in the TNAU model grader. It was found that for Panniyur variety about per cent was between mm in size and for Karimunda about 4.8 per cent was less than 3.5 mm and per cent was in between mm in size. Table-2 gives the details of grading Panniyur and Karimunda variety in TNAU model drier. Table -2 Grading performance of TNAU Model Grader Variety Feed kg Time min Speed rpm Size nim Grade Wt kg Percent age % Panni ur < > k ar < > Achievements in terms of targets fixed for each activity Targets To standardize the drying characteristics of nutmeg and mace Achievement Mace and nutmeg were hot air dried and hot sand dried at temperatures of C and 50 C respectively. It was observed that mace and nutmeg dried in 4 hours and 6 hours respectively. To study the drying and Piper chaba was dried at three stages of maturity in quality characteristics of Piper hot air at 60 to 65 C. Drying took 9 hours to attain the chaba j safe moisture level.

10 Development of aerated steam treatment unit for Ginger Evaluation of TNAU model thresher Evaluation of TNAU model electrically operated drier An aerated steam treatment unit for treatment of ginger was developed. It was founds that aerated steam treatment at 5 C for 5 minutes was most effective in controlling the disease. The threshing efficiency of TNAU model black pepper thresher was found to be 98.5 percent. The percentage of broken berries varied from 2.5 per cent to 5.0 per cent. TNAU model electrically operated drier was evaluated for drying black pepper. It took about 9.0 h for drying black pepper i n thin I ayer of bed thickness 2 cm. In case o f d eel) bed drying (bed thickness o f 6.5 c m) i t took about 5 h for drying b lack pepper from initial moisture content of 68 percent (w.b) to final moisture content of 0.7(w.b) percent Evaluation of TNAU model black pepper grader Panniyur and karimunda varieties of black pepper were graded. It was found that for Panniyur variety about per cent was between mm in size and for Karimunda about 4.8 per cent was less than 3.5 mm and per cent was in between mm in size 8222 Questions - Answered Question - what are all the technologies developed fro spice processing Answer - Drying of nutmeg, mace, and Piper chaba were standardized. An aerated steam treatment chamber was developed for treating infested ginger.

11 8224 Practical Utility The aerated steam chamber is useful in treating infested ginger rhizomes 8225 Constraints, if any Nil 823 Publications and Materials Development: (One copy each to be supplied with this pro forma) 823 Research papers Articles Nil 8232 Popular Heartwin Amala Dhas.P, P Rajesh and Shinoj Subramanian Get better grade of mace by blanching, Spice India, Feb 2002, Reports Nil 8234 Seminars and workshops (relevant to the project) in which the Scientists have participated (List abstracts forwarded): Seminars/ Workshops Mr. P. Heartwin Amala Dhas. National training on " Spices Production Technology" conducted by IISR 2. Centennial conference on spices and Aromatic plants organized by Indian society for spices Ms. E. Jayashree S.No Title of the Course Duration Training Programme on Protection of Intellectual Property and Agricultural Research 4-7 October 2003 Name of the organizing Institution National Academy of Agricultural Research and Management, Hyderabad 2 Physical and Chemical parameters of spices 27-3 October, 2003 Spices Board, Cochin

12 Abstracts forwarded: Shanmughapriya.P, B. Soundhararajan, P. Ileartwin Arnala Dhas, R. Viswanathan and VVSreenarayanan.200. "Physical properties of spices" submitted to XXXVI Annual convention of Indian Society of Agricultural Engineers, Jan 28-30, Infrastructural facilities developed: (Details of field, laboratory, notebooks and final material and their location) Nil 825 Comments/suggestions of Project Leader regarding possible future line of work that may be taken up arising out of this Project: Nil

13 Part - IV: PROJECT EXPENDITURE (Summary) Total Recurring Expenditure: Salaries: (Designation with pay scale): Year ( ) i). Scientific ii). Technical iii). Supporting iv). Wages Estimated Rs.0,58, Rs. 4,38, Rs. 2,92, Rs. 5, Actual Rs. 6,58, Rs. -- Rs. 22, Rs. Sub Total Rs. 7,03, Rs. 6,80, Consumables: i). Chemicals : Rs. 6, ii). Glasswares : Rs. 9, iii). Others : Rs. 80, Rs. 5, Rs. -Rs. 22, Sub Total Rs. 95, Rs. 27, Travel Rs. 79, Miscellaneous Rs. 2,6, (other costs) Rs. 25, Rs. 80, Sub total Rs. 2,38, (Recurring) Rs. 8,2,000.00

14 83 Total Non-Recurring : Nil Expenditure (Equipments and works) 3,9, Total (830 & 83) : Rs. 25,29, Rs. 8,2,000.00

15 Part-V: DECLARATION This is to certify that the final report of the project has been submitted in full consultation with the Project workers as per the approved objectives and technical programme and the relevant records, note-books; materials are available for the same. r < Signatu e o the I mj ct Investigator Coinvestigator I ~(-4 Co-investigator 2 Head of the Division/Section Signature & comments of the Director i